Pasta with Vodka-Rosemary Sauce

This sauce, a twist on the classic Penne alla Vodka, is intense. It would make a particularly nice first course for a dinner party, since a little goes a long way. Officially serves 2 as a main dish or 4 as a first course; I actually got 3 main-dish servings out of it.

Pasta with Vodka-Rosemary Sauce

Serves: 2-4
Time to make: ~30 minutes

  • ½ lb. penne or similar pasta, cooked
  • 1 tbsp. olive oil
  • ½ onion, minced
  • 2 tbsp. rosemary, minced
  • ¼ tsp. red pepper flakes
  • ½ tbsp. tomato paste
  • 1 clove garlic, minced
  • 1 14-ounce can diced tomatoes
  • 3 tbsp. vodka
  • ¼ cup heavy cream
  • Parmesan

Heat the oil over medium in a saucepan. Saute the onion, rosemary, red pepper flakes and tomato paste until the onion is golden. Add the garlic and saute a little longer. Add the tomatoes and vodka. Raise the heat to medium-high and let simmer briskly for 10 minutes (reduce the heat if the sauce becomes too bubbly). Puree the sauce until it’s just a little chunky. Drain the pasta and toss with the sauce. Off the heat, stir in the cream. Garnish with grated Parmesan.


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    One thought on “Pasta with Vodka-Rosemary Sauce

    1. David 23 November 2006 at 10:27 am

      I like this sauce but didn’t have a recipe for it, until now…will have to try!

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